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Leek & Chard Quiche - Recipe

This Leek & Swiss Chard Quiche is a delicious way to pack in the goodness. Quiche is often seen as a dish to serve at a tea or brunch. But I absolutely love it for dinner. They are so versatile and surprisingly balanced. You can include almost any veggies or flavour combination. Once you have a delicious flaky pastry recipe in your pocket and the egg mixture ratio down, you can play around with the filling as much as you need to.
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INGREDIENTS

Crust
1½ Cups All-Purpose/Cake Flour
½ tsp Salt Exclude if using salted butter
1 tsp Dried Italian Herb Mix
115 grams Butter Cold or frozen
10 – 12 Tbsp Ice cold water

Filling
2 Tbsp Olive Oil
1 Small Onion Finely chopped
6 Medium Leeks Finely sliced
2 Cloves of garlic Crushed
200 grams Swiss Chard or Spinach Roughly chopped
Salt and Pepper to taste
Egg Mixtures
5 – 7 Large Eggs * (depending on the size/depth of your dish)
¼ Cup Milk
1½ tsp Dried Italian Herb Mix
2 Tbsp Finely chopped chives
Salt and Pepper
¼ Cup Finely grated Parmesan


INSTRUCTIONS
Crust
Preheat the oven to 190°C
Add the flour, salt and herbs to a large bowl. Grate the chilled butter into the flour mixture, cutting it in with a sharp knife or pastry cutter. Then add the cold water, one tablespoon at a time, and mix until it comes together as a dough. This can also be done in a food processor or stand mixer if you wish

Do not overwork the dough. It is fine if there are bits of butter visible in the dough. If the dough is too dry and crumbly, add a dash more water a teaspoon at a time. This should not be a wet dough but should also not be dry and crumbly
Place the dough onto a lightly floured surface or board and roll out into a circular shape, a little larger than the quiche/pie dish you are planning to use. I used a standard size quiche dish that is approx. 26cm in diameter

Place the dough into the dish and ensure that the bottom and sides are covered. The pastry is soft and will most likely break when moving, so patch any holes or cracks if you need to. Dock the bottom of the pastry with a fork and place in the freezer for around 30 minutes while you prepare your filling

When your crust has chilled, bake for 15 minutes, then remove and decrease the oven temperature to 180°C. Place the dish on a cooling rack to let cool for a few minutes before adding the filling and the egg mixture

Filling
Chop your onions, leeks and Swiss Chard

Add the olive oil to a pan then add the onion, leeks and crushed garlic. Sauté on medium high heat for a couple of minutes until they start to soften

Then add the chopped Swiss Chard and season with salt and freshly ground black pepper

Stir through while cooking for around a minute or two just until the leaves start to soften, then remove from the heat and place in a strainer to let any excess moisture drain and to let it cool before adding to the pie crust
Egg mixture and assembly
Whisk the eggs, milk, herbs and chives together in a large jug. Add salt and pepper to taste and whisk until well combined*

Grate the Parmesan and set aside
When the pie crust has slightly cooled, spoon in the drained filling and evenly spread across the bottom of the crust

Carefully pour the egg mixture evenly over the filling then sprinkle with the grated parmesan

Bake at 180°C for 35 – 40 minutes until lightly golden and the centre of the quiche is just set

Remove and let cool for around 10 minutes before cutting and serving


NOTES
*The number of eggs required will depend on the size and depth of the dish you are using. I used the maximum amount as my dish is quite deep. You can eyeball/estimate it on the size of your dish, or start with the lesser amount and add a little more egg and milk mixture if your dish isn’t full enough. If adding more, remember to season it. Note that the egg does puff up a little when baking.

Recipe by Vanessa Vermaak @ My homemade Kitchen

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